Fish, Prawn and Vegetable Soup

It’s really cold here now from where I am so I am making some soup today out of anything I can find in my fridge. Like any soups this is just a dump everything you want in a pot, no complex steps necessary and since this is a seafood dish it cooks quickly and in 20 minutes or less you’re on your way to sipping a really savoury dish to warm you up.

Fish, Prawn and Vegetable Soup is our recipe for today and it consists of fish, prawns and some vegetables in a chicken stock base, enjoy it on its own but you can also serve it with noodles or rice.

Fish, Prawn and Vegetable Soup

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Serves: 4-5

Ingredients

• 350 g shrimps
• 650 g white fleshy fish, cubed
• 1 cup crab balls (optional), sliced
• 6 pcs dried shiitake mushrooms, rehydrated and sliced
• 1 cup soya beans (edamame)
• 150 g sugar snap peas
• 2 bunches bok choy, chopped
• 6 cups chicken stock
• 2 cups water
• 3 stalks spring onions, chopped
• 1 tbsp grated fresh ginger
• 4 cloves garlic, minced
• white pepper
• fish sauce
• oil

Instructions

1. In a pot add oil then sauté garlic, ginger and white parts of spring onions.
2. Add the crab balls and shiitake then stir fry until, about 2 minutes.
3. Add the chicken stock, water and soybeans then bring it to a boil, simmer for 2 minutes.
4. Add shrimps, fish, sugar snap peas, bok choy and spring onions bring back to a boil then simmer for 4-5 more minutes or until fish is cooked.
5. Season with fish sauce and white pepper then serve.

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